preperation/method;Clean the fish en rub it in with salt on the outside. Slice the kaffir lime and the lemon grass thinly and fill the inside of the fish with it. Roast the fish slowly over a charcoal fire until the fish is done and serve it with the sauce.

Slice the onion, the garlic, the coriander root and the rawits into small pieces. Wrap the garlic, the rawits, the coriander root and the onion in a bananaleaf (or tinfoil) and roast it for 15 minutes over een charcoal fire. Then pound it together with the fish sace, the lime juice and the finely sliced coriander leaves into a paste/sauce.